Ingredients:

• 2 medium Texas Red Grapefruit, sectioned and cubed
• 3 medium Texas Oranges, sectioned and cubed
• 1 lime, sectioned and chopped into small bits
• 2-3 cups fresh pineapple, cubed
• Juice of one lemon
• 3 tablespoons chopped cilantro
• 1/2 of a fresh jalapeno finely chopped
• Optional: 1 cup shredded coconut

Directions:

1) Section the Texas Red Grapefruit, Oranges and Lime.  Cut off both ends of the fruit with a sharp thin-bladed knife.  Place the fruit on the flat end and cut away the peel from top to bottom along the curvature of the fruit.  Remove all the white pulp.  Cut down along the citrus section towards the center but being careful not to cut through to the center. Turn the knife slight to loosen the section and flip it out.  Cube the grapefruit and orange sections and chop the lime into small bits.  Transfer to a bowl.

2) Cube the fresh pineapple and add to the citrus.

3) To the citrus mixture, add the juice of one lemon and the chopped cilantro and jalapeno.

4) Refrigerate until served.

Serves: 8-10

Ingredients:

•  2 medium Texas Red Grapefruit, sectioned
• 2 Texas Oranges, sectioned
• 1 Texas Orange for juicing
• 1 teaspoon finely chopped cilantro
• 3 tablespoons finely chopped shallots
• 1/4 cup Italian dressing
• 2 tablespoons red wine vinegar
• 2 tablespoons plain fat free yogurt
• 2 tablespoons freshly squeezed orange juice
• 1 tablespoon olive oil
• 16 medium-sized sea scallops
• Kosher salt
• Bag of baby green leaf or spring mix salad

Directions:

1) Section the Texas Red Grapefruit and Oranges.  Cut off both ends of the fruit with a sharp thin-bladed knife.  Place the fruit on the flat end and cut away the peel from top to bottom along the curvature of the fruit.  Remove all the white pulp.  Cut down along the grapefruit and orange section towards the center and then turn the knife to loosen the section and lift out.  Place the sections in a covered container and place in the refrigerator until ready to use.

2) Chop the cilantro and shallots.  Mix them with the following 4 ingredients for the dressing.  Refrigerate until ready to use.

 3) Prep the sea scallops by patting them dry then season with salt.  To a large non-stick skillet add the olive oil and heat over medium high until hot but not smoking.  Add the scallops and cook 2-3 minutes on each side or until browned and cooked through.

4) Place the lettuces on four dinner plates and top each with 4 scallops.  Drain the grapefruit and orange sections reserving the juice for another use.  Evenly top the salads with the grapefruit and orange sections.  Drizzle with the dressing.

Serves: 4